Nettle soup

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1 onion, roughly chopped 
2 carrots, roughly chopped 
2 celery sticks, roughly chopped 
4 potatoes, roughly chopped 
250 g. wild nettle
sea salt, to taste
sprigs of green onion, finely chopped to garnish

One of the most commonly prepared soups during spring is this healing spring soup. To my surprise, kids like it very much and often remind me to cook it. So, we use every moment when we have fresh wild nettle to make this delicious soup. 

Nettle leaf is beneficial in boosting liver and heart health, has potent anti-inflammatory properties also high in vitamins A, E, D, C, and K. Nettle leaf is a strong immune booster and can neutralize toxic antigens in the body. 




Wash the nettle in cold water.


Bring water to boil in a pot. Blanch nettle for 1-2 minutes. Leave it aside. 


Place the onion, carrots, celery, and potatoes in a steamer over a pot of boiling water. Cover with a lid and steam for 20 minutes, until tender. Remove from heat and put in a blender together with nettle. Add some water and salt. You can use the water from steaming. Blend until smooth.


Garnish with green onion and serve immediately.

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